The World Institute of Kimchi (hereinafter "WiKim") (Acting Director Dr. Choi, Hak-Jong) announced that it had identified the origin source of lactic acid bacteria involved in the fermentation of ...

Fermentation is the enzyme-catalyzed, metabolic process by which food-borne microbes break down and convert molecules such as glucose into metabolites, compounds that determine the quality and ...

Medically reviewed by Barbie Cervoni, RD Fermented foods like yogurt, kefir, and sauerkraut are sources of probiotics that ...

Seaweed has long been praised as a sustainable superfood, but its characteristic "fishy" flavor has been a barrier for many ...

Lactic acid bacteria (LAB) are a diverse group of microorganisms that play a central role in the fermentation of foods, contributing not only to preservation and safety but also to enhanced ...

The 6th Annual AII DaVinci International Innovation and Invention Expo, co-hosted by the American Innovation & Invention ...

Kimchi may do far more than add flavor to meals—it could help fine-tune the human immune system. A clinical study using ...

Kefir: Of all fermented foods, kefir is among the most well-studied. It “contains a mixed symbiotic community of lactic acid ...